Maple Pecan Pie II You Have To Try

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Maple Pecan Pie II

"This is the 1999 American Pie Council 's National Pie Championship's "Best of Show " and the primary vicinity winner within the Nut Category."

Ingredients :

3 cups all-cause flour
1 teaspoon salt
1 teaspoon white sugar
1 cup butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon distilled white vinegar
1 egg, beaten
1 egg white
4 eggs, crushed
three/four cup white sugar
1/2 cup real maple syrup
1/2 cup mild corn syrup
half cup dark corn syrup
2 half of teaspoons vanilla extract
1/four teaspoon salt
1 1/four cups chopped pecans
1/3 cup butter, melted
2 teaspoons maple syrup

Instructions :

Prep :	Cook : 8M	Ready in :

Sift collectively flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender till aggregate resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour combination and tossing with a fork to form smooth dough. Shape into 3 discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. Extra pastry can be frozen for later use.
Preheat oven to 350 degrees F (a hundred seventy five tiers C).
Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly overwhelmed egg white.
Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until combined. Stir in pecans and melted butter. Pour filling into pie shell.
Bake for forty five to fifty five minutes or till middle is about. Remove from oven and brush hot pie pinnacle with maple syrup. Cool and keep in fridge.

Notes :

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